When a food safety officer undertakes an inspection and awards a FHRS score one of the factors they consider is the standard of the structure and the available facilities. The requirements that are considered satisfactory are detailed in Regulation (EC) No 852/2004
As with all things legal, these requirements are not that straight forward and can be dependent on what type of food business you run and what each part of the food premises is used for. If you look at the above link, you will find a document that is quite lengthy. When it comes to structure, the parts that apply are chapters I, II and III and these can be found in Annex II.
Chapter I applies to the premises as a whole and includes quite general requirements.
Chapter II is more specific and prescriptive and applies to any "room where foodstuffs are prepared, treated or processed"
Chapter III applies to "movable and/or temporary premises and premises used primarily as a domestic dwelling-house" so mainly applies to things like mobile catering, market stalls preparing/selling food and home caterers etc.
It must be noted that the regulation expressly excludes any premises that come under Chapter III from the requirements of both Chapters I and II. Consequently different rules apply to mobile and home caterers as compared to static catering establishments such as restaurants, cafes and pubs.
More on this, on the next post.
The easy to use HACCP plan - Our Kitchen Rules can be purchased by emailing
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artisanfood.angel@gmail.com
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